| Violation Date |
Code |
Description |
| 2018-12-03 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking. observed employee drink and cell phone stored on the prep table in the sandwich preparation area. multiple employee jackets were stored on top of single use packets of cond |
| 2018-12-03 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed cracked light shield on the light above the sandwich prep area. light shield |
| 2018-12-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and residue on shelves throughout facility. shelves are in need of detailed cleaning and cleaning frequency increased. |
| 2018-12-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed multiple boxes of single service articles stored on the floor. remove single service articles from floor. |
| 2018-12-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several boxes of food stored on the floor of the walk in freezer. one bucket of pickles was stored on the floor in the cooler b |
| 2018-12-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed several containers of turkey in the cooler behind the cash register at 56 |
| 2018-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed diced ham in a styrofoam cup in the sandwich prep cooler at 50f. cheese that was above the containers fill line was 47f in the sandwich prep cooler. ensure tcs foods are stor |
| 2018-12-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on the majority of clear plastic containers. some containers also had food debris. all containers with food and sticker residue wer |
| 2018-12-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a soiled towel on the handsink behind the 3 compartment sink. ensure handsinks are only used for handwashing. nothing can be stored in or on the handsink. c |
| 2018-01-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage sitting on food preparation counter where food was being packaged and prepared. cdi drink was discarded. repeat. observed open employee bever |
| 2018-01-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back hand sink being blocked by gloves in sink. cdi pic removed gloves from sink. had a discussion regarding hand sinks only to be used for hand washing. |
| 2018-01-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed fo |
| 2018-01-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in the walk in cooler. make sure to keep food at least 6 inches off the floor. repeat |
| 2018-01-19 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2018-01-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings such as keys, cigarettes, and cell phone being stored in food preparation areas. cdi items relocated. observed employ |
| 2018-01-19 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board of need of replacing/resurfacing. make sure to replace/resurface if unable to clean effectively and sanitize.4-501.11 maintain e |
| 2017-09-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee hats, aprons, food comingling with food establishment ingredients, single service and utensils. make sure to have a designated a |
| 2017-09-08 |
49 |
| 5-205.15 maintain a plumbing system in good repair. observed back hand sink near 3 compartment leaking. make sure to keep in good repair. |
| 2017-09-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food in the floor in the bigger walk in cooler. make sure to store at least 6 inches off the floor. |
| 2017-09-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf obesrved ham, turkey and smoked ham process an hour prior to inspection tightly cov |
| 2017-09-08 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed smoked ham, ham, roasted turkey breast and turkey breast in walk in cooler that were not meeting time/temperatuer para |
| 2017-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed clean pans and utensils on clean side of ware washing with aluminum and sticker residue. cdi items returned to ware washing for rewash and sanitizing. |
| 2017-09-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage sitting on food preparation counter. cdi spoke to pic regarding storage area and drink was discarded. repeat. |
| 2017-09-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. did not observe a certified food protection manager during inspection. make sure to have a certified food protection manager at all times. |
| 2017-06-08 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer bottle reading great than 200 ppm chlorine. cdi bottle dumped. |
| 2017-06-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employ beverage not covered and stored on food preparation counter. cdi drink discarded. make sure to store drinks in a manner to avoid contamination. |
| 2017-06-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing watches and bracelets that are involved in food preparation. make sure food employees only wear a plain wedding ba |
| 2017-06-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tomatoes and lettuce tightly covered in walk in cooler cooling still great |
| 2017-06-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.114 ensure drain plug on dumpsters, waste containers is in place.observed doors open to waste receptacles. observed missing drain plug on waste receptacle. |
| 2017-06-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee pants being stored on bottom shelve next to food single service and wrapping equipment. cdi pants moved. |
| 2016-07-11 |
54 |
6-501.110 using dressing rooms and lockers - c - provide a designated area for employee belongings. observed employee cell phone stored on table in kitchen. |
| 2016-07-11 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facility shall be cleaned as often as necessary to keep them clean. observed soil and debris accumulating in floors of walk in cooler 2. |
| 2016-07-11 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - store single-service articles 6 inches from the ground. observed gallon jugs stored on ground in walk in freezer. |
| 2016-07-11 |
39 |
3-304.14 wiping cloths, use limitation - c - observed 2 wet wiping cloths stored on counter surfaces in kitchen. |
| 2016-07-11 |
35 |
3-302.12 food storage containers identified with common name of food - c - dry ingredients that are not easily recognizable shall be labeled by common name of food. observed 2 containers of dry food ingredients in containers that were not labeled under ho |
| 2016-07-11 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. observed cut tomatoe cooling in covered container in walk in cooler. cdi, cover removed from 1 end of container to facilitate heat transfer. |
| 2016-07-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed cut lettuce overstacked in prep unit and at 50 degrees f. cdi, opera |
| 2016-07-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - clean equipment shall be clean to site and touch. observed 2 containers stored as clean but soiled with dried residues encrusted on equipment. cdi, equipment reloc |
| 2016-07-11 |
6 |
wash hands after activities that contaminate them. observed food employee walk from outside of building to kitchen without washing their hands. cdi by instruction. |
| 2016-01-21 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. observed 2 twist top employee beverages in facility stored on prep table and storage rack ov |
| 2016-01-21 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall be easily accessible for employee use and only used for handwashing. observed wet wiping cloths stored in handwashing sink in back exit door. . cdi, operator remove |
| 2016-01-21 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed soups hot held in steam well below 135 degrees f. cdi, operator reheated sou |
| 2016-01-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - observed 1 open bag of cut lettuce not date marked in flip top prep unit and 1 open package of chicken not date marked in walk in cooler. cdi, |
| 2016-01-21 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store food 6 inches from the ground,. observed several boxes of foods stored on ground in walk in freezer. |
| 2016-01-21 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in clean, dry areas. observed clean utensils stored in soiled container on storage rack. observed clean ice scoop stored o |
| 2016-01-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed rusty shelving over 3 compartment sink. |
| 2016-01-21 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and construted to be smooth and easily cleanable. observed several areas of the floor in prep room and drain near walk in cooler with damaged tiles. obser |
| 2016-01-21 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed several wet cloths loated in handwashing sink. |
| 2015-08-25 |
14 |
clean ice tea urns at proper frequency so that contamination is prevented. observed iced tea urns soiled with residue. cdi, operator relocated tea urns for cleaning. |
| 2015-08-25 |
53 |
floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed floor tile damage and baseboard damage in kitchen. repair. |
| 2015-08-25 |
45 |
multiuse food contact surfaces shall be free of cracks or breaks and be designed and constructed to be smooth and easily cleanable. observed 2 ham spreaders and sugar sifters in poor repair and wires broken. cdi, operator removed items from use. ensure eq |
| 2015-08-25 |
42 |
store soiled linen properly. observed soiled towels and linen on ground at back door. store clean equipment in a clean, dry area. observed clean plates stored next to soiled glasses on drying rack. |
| 2015-08-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved soup not date marked that was prepared at 9am from the day before. cdi by instruction, operator voluntarily discarded 2 containers o |
| 2015-08-25 |
17 |
ensure proper methods to reheat tcs foods are being followed. observed facility reheating soup that was in uncovered container. cdi by instruction. |
| 2015-08-25 |
1 |
at least one person in a managerial capacity shall be on site at all times and be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. facility has 180 days from the day the transitional per |